Recipe Request: Cookie Dough Truffles
I can’t remember how long ago I started making these truffles at Christmastime, but ever since I did, they’ve been a hit. I originally got the recipe from Taste of Home magazine. My Aunt Jane requests them every year, and every year I happily go home with an empty platter tray! A few more people have requested the recipe, so here it is:
Cookie Dough Truffles
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (I ALWAYS leave these out.)
- 1-1/2 pounds dark chocolate candy coating, coarsely chopped
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
- In a microwave-safe bowl, melt candy coating; stir until smooth. Dip balls in coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen. (Or much less at the size I make… maybe 3 dozen on a good day.)
NOTE: As I said above, I never put the walnuts in. Ever. There’s enough going on to make them yummy without nuts.
Also, I have a small ice cream scoop that I use to create even sized balls. It’s slightly larger than a melon baller. Makes it a bit faster, but can be done without that part.
I sometimes just use plain ol’ melted chocolate chips for the outer coating instead of buying chocolate coating or bark. I like to melt white chocolate and drizzle on the tops. The constrast makes it pretty.
Again, if you make them, let me know how yours turn out!
January 4th, 2010 at 5:30 pm
made them, mmmmm so good! I also left the walnuts out, How did you get yours in perfect ball shapes? Mine kept ‘melting’ and flatening out.
still yummy though.
Thanks for sharing your recipe.
January 6th, 2010 at 4:19 pm
I use my mini ice cream scoop to put them on the cookie sheet the first time. Then refrigerate. After they come out of the fridge, just before dipping, I roll them around between my hands to compact them a bit and smooth them out. Make sense? Glad you made them.